Line baking pans with parchment paper.
- 2 c unbleached all-purpose flour
- 1Tbsp baking powder
- ¼ tsp salt
- ¼ c sugar
- Zest of 1 orange
Cut in with pastry blender:
1/3 c butter
1/3 c coarsely chopped dried cranberries
1 c + 2 Tbsp whipping or heavy cream
- 1 c sifted powdered sugar
- 1 ½ Tbsp lemon juice (Use as much as needed to achieve desired consistency.)
Drizzle glaze over scones using a spoon or squeezing a plastic food baggie with a corner cut.
Provided By: Lisa Dayton